Donna’s Peach Raspberry Custard Pie
I love a good pie and this is a really good pie. The combination of peaches and raspberries with a custard, make with Greek yogurt, is just plain yummy.
1- 9 inch refrigerated premade pie crust
2 tablespoon apricot jelly or jam, warmed (optional)
2 large ripe fresh or frozen peaches
12 ounces frozen or fresh raspberries
1 cup fat-free vanilla Greek yogurt
1/4 cup sugar
1/4 cup Splenda or additional sugar
1/4 cup flour
1 teaspoon vanilla
4 tablespoons butter or margarine
1/2 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Preheat oven to 425 degrees Fahrenheit. Place prepared pie crust in a 9-inch pie pan. Using a fork, prick the pie crust generously over the bottom and up the sides of the pie dough. Bake for 15 to 20 minutes, or until crust is just beginning to brown. Remove from oven. Brush bottom of crust with warmed apricot jelly or jam.
Peel peaches and cut into thin slices. (Remove the rough red center that is close to the pit.) If using frozen peaches, slice them thinner. Arrange peach slices in the bottom of the pie pan. There should be enough slices to cover the entire bottom. Sprinkle raspberries on top of peaches.
In a small food processor, combine all filling ingredients. Mix well. Pour over peaches and raspberries. Set oven at 350 degrees. Bake for 35 minutes.
While pie is baking, combine streusel topping ingredients in a small food processor. Mix until crumbly.
Remove pie from oven after 35 minutes. Sprinkle streusel on top.
Return pie to the oven and bake for another 15 – 20 minutes or until custard is set.
Cool to room temperature before cutting.
Nutritional information per serving (8):
Fat, gm.: 10
Protein, gm.: 7
Carbs, gm.: 43
Cholesterol, mg.: 60
Dietary Fiber, gm.: 0.9
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